Sisig Terrine

Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”


Sisig Terrine

Course Main Dish
Cuisine Filipino

Ingredients

  • 8 pieces pigs ears (drum taken out), clean well and cut lengthwise into 3 equal parts

Brine Solution:

  • 2 tablespoons brown sugar
  • 2 pieces bay leaf
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons salt
  • 2 cups water
  • 200 ml pineapple juice

For the Mirepoix (rough chopped):

  • 20 g chopped carrots
  • 20 g chopped celery
  • 20 g chopped red onion
  • 20 g chopped leeks
  • 4 pieces ear drums, sliced into 1/2” strips
  • 100 grams small diced cooked chicken liver
  • red bell pepper cut into 4 length-wise then slice into 1/4" strips across
  • 2 pieces green and/or red finger chilies, sliced thinly into rings

For plating:

  • cucumber, grated into spaghetti strips
  • pineapple vinaigrette
  • wonsuy/cilantro

Vinaigrette (mix all ingredients together) :

  • 1/2 cup extra virgin olive oil
  • 1/2 cup kalamansi extract
  • 1/2 cup pineapple juice
  • 1-2 pieces green and red finger chilies, sliced thinly
  • salt and pepper to taste

Instructions

Procedure:

  1. Place the pig ears in a suitable zip-lock bag along with the marinade.
  2. Mix well and place in the chiller for 12 hours (move it sometimes to wake up the brine).
  3. After 12 hours place the pig ears along with the brine solution and mirepoix into a stockpot.
  4. Completely cover in cold water and pineapple juice.
  5. Cover stockpot and cook over low heat. Alternatively, if a pressure cooker is available, boil for 30 minutes.
  6. When done, remove pig ears from the broth and set aside.
  7. Continue to boil broth until reduced into half, when starting to reduce add 2 teaspoons calamansi, 1 teaspoon patis and chopped 2 pieces green chillies.
  8. Once reduced, pour liquid through a fine strainer.
  9. Lightly moisten the terrine mold or meat loaf pan with water then line it with plastic wrap.
  10. Place enough of the cooked pigs ears into the terrine enough to cover all the surface area.
  11. Sprinkle with chicken liver and red bell pepper.
  12. Repeat steps 10 and 11 until pan is almost full, about 1/2" from the top.
  13. Pour about 1 cup of the reduced broth into the pan.
  14. Close the top by folding each side of the plastic wrap to the center.
  15. Repeat steps 9-14 with the 2 remaining terrines.
  16. Cut a piece of cardboard to fit exactly the inside of the terrine mold. Wrap it in plastic wrap.
  17. Place this plastic-wrapped cardboard on the top of the terrine and place a heavy block (like a brick) on top to press it. Some liquid may spill out.
  18. Refrigerate the terrine for an hour or two, or until the liquid has set into a gelatinve. Prepare vinaigrette

To serve:

  1. Place cucumber strips into a mixing bowl and add some of the prepared vinaigrette. Portion into a plate by using a fork and dip into the bowl and move into a circular motion, just like when eating spaghetti.
  2. Using a sharp knife warmed in water, cut the terrine into 1/2" slices. Place over the cucumber strips.

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